Mongolian Beef Stir-fry
This Mongolian Beef has the most tender beef and is better than takeout!
Ingredients
Baking Soda Soak
- 1 lb flank steak slice thin across the grain
- ¼ teaspoon baking soda apply to beef with ¼ cup water and let sit for 10 mins. Then rinse before proceeding with the marinade below
Beef Marinade
- ½ teaspoon white pepper
- 1 teaspoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1 teaspoon sesame oil
- 3 tablespoon corn starch
Mongolian Sauce
- ¼ cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Worcestershire sauce
- 3 tablespoon brown sugar you can taste and adjust
- 1 teaspoon white vinegar
- 1 teaspoon sesame oil
- ¾ teaspoon white pepper
- 2 garlic cloves minced
- ½ inch Ginger crushed
Ingredients for Mongolian Beef Stir fry
- 3-4 fry red chilli
- 1 white onion sliced thick
- 3 scallions green parts
- Cooked Beef
- Mongolian Beef Sauce
Instructions
- To the beef, add baking soda and mix well with ¼ cup water. Leave for 10 minutes and rinse the beef well with water. It will get light pink
- Next, marinate the beef with the Marinade ingredients and leave for at least 15 mins. Then fry in shallow oil for 2-3 mins and remove to a clean tray.
- To make the Mongolian Beef stir-fry, in a wok on high heat, add 2 tablespoon oil and sauté chillis for 30 seconds. Then add the onions and scallions and sauté for 2–3 minutes.
- Next pour the Mongolian sauce and sauté for 10 seconds on high heat before adding the cooked beef. Mix thoroughly for 2-3 mins and dish out.
- Serve with white rice or fried rice.